Professional Cooking.
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| Main Author | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
New York :
Wiley,
2018.
|
| Edition | 9th Edition |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781119399629 9781119505631 9781119399612 |
| Physical Description | 1 online zdroj (1106 stran) |
Cover
Table of Contents:
- Cover; Title Page; Copright; Contents; Preface; Acknowledgments; About CulinarE-Companion™; 1 THE FOOD-SERVICE INDUSTRY; A HISTORY OF MODERN FOOD SERVICE; The Origins of Classical and Modern Cuisine; Carême; Escoffier; Modern Technology; Cooking in the Twentieth and Twenty-First Centuries; THE ORGANIZATION OF MODERN KITCHENS; The Basis of Kitchen Organization; The Classical Brigade; Modern Kitchen Organization; Skill Levels; Other Professional Opportunities; Standards of Professionalism; 2 SANITATION AND SAFETY; FOOD HAZARDS; Pathogens; Chemical and Physical Hazards; Allergens
- MANAGING FOOD SAFETYPersonal Hygiene; Food Storage; Food Handling and Preparation; Cleaning and Sanitizing Equipment; Rodent and Insect Control; Setting up a HACCP System for Food Safety; Learning More About Food Safety; MANAGING WORKPLACE SAFETY; The Safe Workplace; Preventing Cuts; Preventing Burns; Preventing and Dealing With Fires; Preventing Injuries from Machines and Equipment; Preventing Falls; Preventing Strains and Injuries From Lifting; 3 TOOLS AND EQUIPMENT; COOKING EQUIPMENT; Introduction to Quantity Food Equipment; Rangetops; Ovens; Conventional Ovens; Convection Ovens
- Broilers and SalamandersGrills; Griddles; Rotisseries; Deep Fryers; Tilting Skillets; Steam-Jacketed Kettles; Steam Cookers; PROCESSING, HOLDING, AND STORAGE EQUIPMENT; Mixers; Food Cutters; Slicers; Vertical Cutter/Mixers; Food Processors; Blenders; Immersion Blenders; Hot Food Holding Equipment; Cold Food Storage Equipment; POTS, PANS, AND CONTAINERS; Metals and Conductivity; Pots and Pans and their Uses; MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT; Measuring Devices; Knives; Hand Tools and Small Equipment; 4 MENUS, RECIPES, AND COST MANAGEMENT; MENUS; Menu Forms and Functions
- Building the MenuControlling Food Costs; RECIPES; The Uses and Limitations of Recipes; Standardized Recipes; Instructional Recipes; Cooking with Judgment; MEASUREMENT; Ingredient Measurement; Portion Control; Units of Measure; The Metric System; KITCHEN MATH; Converting Recipes; Problems in Converting Recipes; Food Cost Calculations; 5 NUTRITION; NUTRIENTS; Calories; Kinds of Nutrients and their Importance; BALANCED DIETS AND MENUS; Working with Exchange Groups; Cooking Healthful Meals; 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE; HEAT AND FOOD; What is Heat?; Effects of Heat on Foods
- HEAT MANAGEMENTHeat Transfer; Doneness and Cooking Times; Controlling Heat on the Stovetop; Cooking to the Center; COOKING METHODS; Dry Heat Methods; Dry-Heat Methods Using Fat; Moist-Heat Methods; Microwave Cooking; Cooking Sous Vide; Avant-Garde Techniques; Summary of Cooking Terms; EMULSIONS; Temporary Emulsions; Permanent Emulsions; Emulsions in the Bakeshop; Sausages; BUILDING FLAVOR; An Example of Flavor Building; General Concepts in Flavor Building; Seasoning and Flavoring Ingredients; Using Herbs and Spices; 7 MISE EN PLACE; PLANNING AND ORGANIZING PRODUCTION; The Problem